Black Bean Tacos – Breakfast by the sea – Brighton food & photography blog

A little Mexican color and spice to liven up lunch or dinner. These tacos are really easy to make and are perfect for a light dinner – you can add as many toppings as you like. If you’re looking to cut down on the amount of meat in your diet then black beans are a great option as they are packed with protein to provide you with a really balanced plate. Tinned beans are also a budget-friendly option. This recipe keeps really well (minus the avocado) so make a few extra and you’ll have tomorrow’s lunch ready to go!

1 tin 400g black beans
1 red pepper, cut into small chucks
1 tbsp paprika
1 tsp cumin
1 clove garlic, crushed
1 tsp of cocoa
1 large tomato, cut in small chunks
1 tsp of vegetable oil

to serve
Grated cheddar cheese
Small tin of sweetcorn
1 lime
An avocado
4 small taco wraps
1 small red onion
Handful of cherry tomatoes

1.) Preheat your oven to 200oc
2.) Add your beans, chopped pepper, tomato, garlic, cocoa, paprika and cumin to a small roasting tin, mix in the oil and pop in the oven for 20 mins
3.) Fold your tacos in half and lightly toast them in a toaster for 1 min on a low setting until lightly brown on each side (be careful here as the tacos are thin and can burn very quickly if left too long)
4.) To serve it’s much more fun to bowl up all your toppings and your black bean mixture individually and allow people to fill their own tacos at the table. A good squeeze of lime on your avocado will prevent it from browning.

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